Perfect Mediterranean Pasta Salad
Not to be dramatic, but this pasta salad with cauliflower may be the best pasta salad I’ve ever made. The roasted cauliflower is spicy, the dried apricots are sweet, the olives and feta are salty, and the vinaigrette is citrusy. It’s a super fun mixture of flavors in every single bite.
This pasta is great on its own as a meal or paired with crispy chicken or roasted chickpeas. Or, make it as a side for your next get together or barbecue!
The Supplies
Ingredients
To make this pasta salad with cauliflower, olives, and apricots, you’ll need the following ingredients:
- Cauliflower
- Olive oil
- Salt and pepper
- Smoked paprika
- Garlic powder
- Cumin
- Lemon juice
- Lemon zest
- Grainy Dijon Mustard
- Clove of garlic
- Short noodles, such as farfalle
- Green olives, such as manzanilla or castelvetrano olives
- Dried apricots
- Crumbled feta
- Arugala
- Fresh basil
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this roasted cauliflower pasta salad, you’ll need the following pieces of equipment:
- Small baking sheet
- Small and large mixing bowls
- Whisk
- Salad spoons
- Cutting board and knife
Frequent Recipe Questions
Can I make this recipe ahead of time?
- A: Yes! This pasta salad is great made in advance. Prepare the salad and eat it within a day of preparing.
What shape of pasta should I use?
- A: Look for a shape of pasta that will be similar in length to the cauliflower florets. It makes for an easier eating experience. I’ve opted for farfalle, but penne, fusilli, or cavatappi would be great options too!
Can I substitute the dried apricots?
- A: For sure! If apricots aren’t your jam, swap them out for golden raisins or chopped dates for a sweet addition.
Roasted Cauliflower Pasta Salad Recipe Tips
When making this pasta salad with cauliflower, olives, and apricots, here are a few tips to make sure it’s delicious:
- For the highest quality result, use freshly squeezed lemon juice, fresh basil leaves, and feta that’s sold in a bit of brine. These small choices when you’re grocery shopping will add a few seconds to your prep time, but make a huge difference in the final result of your dish.
- The roasted cauliflower in this dish is “spiced”, not “spicy”. That said, a bit of spiciness would be a nice addition. To add a little heat, include a pinch of cayenne pepper to the cauliflower before roasting it.
Recipe Details
Season and Roast the Cauliflower
To get this recipe stated, you’ll need to first roast the cauliflower in the oven. Preheat your oven to 450°F and get out a small baking sheet. Drizzle the cauliflower in olive oil, and then sprinkle salt, pepper, smoked paprika, garlic powder, and cumin over them. Toss to coat the cauliflower in the seasonings and then arrange the florets on the baking sheet.
Roast the cauliflower in the oven for about 15 minutes. Remove the baking sheet from the oven once the florets are toasty on the outside and tender on the inside. Meanwhile, while the cauliflower is roasting, set a large pot of water on the stove top to boil. Once boiling, salt the water and cook the pasta according to the package directions.
Make the Lemon Mustard Vinaigrette
To make the vinaigrette for this pasta salad add a drizzle of olive oil, a squeeze of lemon juice, lemon zest, dijon mustard, a grated clove of garlic, and a pinch of salt and pepper to a small mixing bowl. Whisk the vinaigrette ingredients together until they’ve emulsified. Set the bowl aside until you’re ready to assemble the pasta salad.
Assemble the Pasta Salad
Once all of the ingredients are prepared, it’s time to mix the pasta salad together! Add the boiled pasta, roasted cauliflower, chopped green olives, chopped dried apricots, chopped basil, and baby arugula to a large mixing bowl. Pour the lemony vinaigrette over the ingredients in the bowl and then toss to coat everything in the dressing.
Pour in the crumbled feta to the mixing bowl. Gently toss the salad again to incorporate the feta. Serve the pasta salad right away or cover and refrigerate for up to 1 day in advance.
If you make this pasta salad with cauliflower, olives, and apricots, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Roasted Cauliflower, Olive, and Apricot Pasta Salad
Description
Pasta salad with cauliflower, green olives, and dried apricots with a lemony vinaigrette. This pasta salad is sweet, spicy, salty, and citrusy.
Ingredients
Roasted Cauliflower
Vinaigrette
Pasta Salad
Instructions
Roast the Cauliflower
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Preheat the oven to 450°F and set out a small baking sheet
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Toss the cauliflower in the olive oil, salt, pepper, smoked paprika, garlic powder, and cumin. Arrange the cauliflower on the baking sheet.
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Roast the cauliflower for 15 minutes until toasty on the outside and tender on the inside.
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While the cauliflower roasts, boil the pasta according to the package directions.
Mix the Vinaigrette
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In a small bowl, add the olive oil, lemon juice, lemon zest, dijon mustard, clove of garlic, salt and pepper. Whisk the ingredients together until emulsified. Set aside until you assemble the pasta salad.
Assemble the Pasta Salad
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In a large mixing bowl, add the boiled pasta, roasted cauliflower, green olives, dried apricots, and arugula. Pour the vinaigrette over the pasta salad. Toss to coat the pasta salad in the vinaigrette.
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Add the crumbled feta and chopped basil to the pasta salad. Gently toss the salad again to incorporate the remaining ingredients. Serve the pasta salad right away or refrigerate for up to 1 day in advance.
